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Whether you are planning an elaborate menu or simply going forward for tomorrow's Paprika chicken. This recipe comes from several years of enjoying it in kitchen. I discover that adding a couple ingredients into some recipe provides thickness into that which exactly is usually bland. You may be on the lookout for milder meals to create together along with your leftovers. Good and light Paprika chicken perfect for post-vacation. The elements in this recipe receive your tongue thumping, and have become waist-friendly when you require a'snack' after a busy holiday. Employing several substances as choices, this soup is loaded with a fall and hot flavor that makes it creamy. The perfect Paprika chicken to warm you up on cool winter days. Excellent for using leftover.

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How to make Paprika chicken

Yield = 6
Prep time: 0:40
Cook time: 1:15
Total time: 1:55

Ingredients

  • 2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
  • 1 tablespoon olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon sweet paprika
  • 2 teaspoons fennel seeds
  • 4 medium tomatoes, chopped
  • 435ml (1 3/4 cups) Massel chicken style liquid stock (see note)
  • 90g (1/3 cup) light sour cream
  • 1/4 cup chopped fresh continental parsley
  • Salt, to season

Method

  • Step 1 Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
  • Step 2 Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
  • Step 3 Stir in sour cream. Sprinkle with parsley.